Green mango sambal and chili sauce recipe


Indonesian
recipes



Travel to
Indonesia

 


Nonya
recipes



 

Green mango sambal

 

Chili sauce

  • 8 RED CHILI PEPPERS
  • 1 GREEN MANGO, cleaned and cut
  • 1 TEASPOON OF SALT
  • 1 TSP SHRIMP PASTE (TRASSIE)
  • 2 TBSP OIL
  • 1 SMALL ONION, chopped
  • 1 PIECE OF LEMON GRASS, chopped
 
  • 12 RED CHILLIES, chopped finely
  • 2 CLOVES GARLIC, mashed
  • 1/2 CUP RICE VINEGAR
  • 1/2 CUP SUGAR
  • 2 TBSP FISH SAUCE

Cut the peppers small and mix with the rest of the ingredients. Grind very fine in a food processor, or for an even better result, with mortar and pestle. Put in a glass jar. You can keep the sambal in the fridge for 2 months.

Mix the chillies, garlic, vinegar, sugar and fish sauce and bring to the boil. Cook until all sugar has dissolved and the fluid becomes syrup. Puree this sauce.